Belgian Mussels with White Wine and Vegetables Recipe

Belgian Mussels in White Wine with Seasonal Vegetables

Embark on a culinary journey with this Belgian masterpiece, capturing the essence of the sea with its fresh, briny mussels, a medley of fragrant vegetables, and the smooth embrace of crisp white wine. This dish, a classic of the Belgian cuisine, is a symphony of aroma and flavor, a tribute to the rich culinary tapestry of Western Europe. Perfect for a cozy dinner for two, it is as much a feast for the palette as it is for the senses.

Serves: 2, Difficulty: Expert

Preparation time: 20 minutes, Cooking time: 30 minutes

Ingredients

• 1 kg fresh mussels, cleaned and debearded
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 sticks of celery, diced
• 30 g butter
• 250 ml white wine
• 1 bunch fresh parsley, chopped
• 2 large potatoes, peeled and diced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 1 teaspoon dried thyme

Method

• In a large pot, melt the butter over medium heat and sauté the onion, garlic, and celery until they are softened and fragrant, about 5 minutes.
• Add the white wine, thyme, salt, and black pepper to the pot, and bring to a simmer.
• Add the mussels, cover, and cook for about 5 to 7 minutes until the mussels open. Discard any mussels that have not opened.
• While the mussels are cooking, heat olive oil in a separate pan over medium heat and sauté the diced potatoes until they are golden and crisp, about 10 minutes.
• Stir the parsley into the mussels and toss to combine.
• Serve the mussels in large, shallow bowls, with the sautéed potatoes on the side.

Tips

– Ensure mussels are fresh and well-cleaned for the best flavor and to prevent any grit.
– Customize the dish with a splash of cream for a richer sauce, if desired.
– Serve with crusty bread to soak up the delectable broth.

Nutritional Information